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Monday, October 22, 2012

LOWER-FAT CRANBERRY-ORANGE MUFFINS WITH WALNUT CRUMB TOPPING

Here's a muffin to make you smile. It's lower in fat than the original version, and whole wheat flour in the tender, crispy topping adds some whole grains to the mix. You can make this muffin even healthier if you use a sugar substitute. The flavors are spot on, and you'll want these for breakfast, dessert or anytime in between.

Prep: Combine cranberries, juice and water in small saucepan; heat to boiling; cover pot, remove from heat. Let cranberries sit for 30 minutes to plump. In the meantime, set out all muffin ingredients to bring to room temperature. Spray a 12-cup muffin tin with nonstick cooking spray or line with paper baking cups and spray the interior of the cups with nonstick cooking spray. Heat oven to 350F (325F for dark or coated pans).

Make the crumb topping: In medium bowl, whisk together flour, sugar and baking powder. Stir in melted butter with fork. Add walnuts, pinching mixture into clumps with fingers. Set aside.

Make muffins: In another medium bowl, whisk together flour, sugar, baking powder, baking soda, salt and zest. Drain cranberries well, pressing them down slightly in sieve, reserving juices for glaze. Pat cranberries dry with paper towels, then add them to the flour mixture, tossing to coat well.

In large bowl, whisk together melted butter, applesauce, yogurt/milk mixture, egg and orange extract. Pour over flour mixture and stir with spoon or spatula just till barely combined. Do not overmix. Divide batter equally among muffin cups, using about 1/4 cup for each. Cover with crumb topping, gently pressing topping onto batter. Bake about 15 minutes, or till a toothpick inserted near center returns with just a few crumbs.Cool muffins on wire rack. While muffins are cooling, prepare glaze by combining confectioner's sugar and about 2 Tbsp. reserved juice. Add more juice, if needed, to make a thin glaze. Drizzle over tops of warm muffins. Serve immediately. Yield: 12 muffins